When Poor Red’s shuttered its doors six years ago, it was the end of an era in the sleepy foothills town of El Dorado — or so many people thought.
Kira O’Donnell Babich wasn’t expecting block-long lines and a sell-out day when she opened the Real Pie Company in early April, but that was her welcome to 24th Street in Sacramento.
In San Joaquin County, elementary and middle school students are running farmers markets at 10 after-school sites. In Yolo County, the Yolo Food Bank runs each market held at local schools, but hundreds of students get to shop weekly for fresh produce. And in Sacramento County, a hybrid approach currently serves five schools.
Even though 76 percent of Americans think fast food is “not too good” or “not good at all for you,” almost half say they eat fast food at least weekly, according to a 2013 Gallup poll.
The Cake Depot makes inventive sculptures, having worked on edible projects from Air Jordan rice krispie treat replicas to a cake bustier for a bachelorette party.
Franchise success rates are often touted online as being wildly successful, but further examination has shown attaining reliable data is difficult. The franchise arrangement is inherently risky for both parties — but some Sacramento-based small businesses are going for it regardless.
Bryan Barrett knows this land well.
Before much of the land was slated for development in recent years, Barrett’s grandparents David and Dolly Fiddyment owned a ranch near what is now Blue Oaks Boulevard and Orchard View Road in West Roseville. Barrett learned how to drive a tractor on this land, how to swim in a nearby creek.
There is probably no stronger indication of the strength and maturity of the Sacramento beer scene than the fact that so many breweries, both local and out-of-town, have opened or plan to open second or third locations in the area.
Passmore Ranch invites local chefs to swim for their fish.
Comstock’s spoke with a few women brewery owners in the Capital Region about their diverse backgrounds, their paths to leadership and their thoughts on getting more women into craft beer.
Shiloh London is an early riser of the extreme variety. She wakes up at 4 a.m., spends a few minutes in silence over black coffee, laces her sneakers and literally trains for a marathon. Afterward she connects with her running mates over coffee — all before a full day’s work.
La Placita, a local favorite in Orangeville, has stood the test of time.
Eight of the world’s 10 largest vegetable seed companies are located near UC Davis, a world leader in plant science and agricultural research. The Capital Region is home to a vast ecosystem at the forefront of advancing food production — here’s how all the pieces come together.
General Produce, a third generation family business, has been feeding the region for over eight decades.
Placer County will soon be home to it’s third farmhouse brewery, marrying farm-to-fork ideals with the craft beer craze. Do these breweries offer the area trappings to make it a tourist destination?
Catherine and Michael Johnson, co-owners of GoatHouse Brewing offer their insight into the local craft beer scene. For more from the Johnsons, check out “Country Crafted” in our January issue.
During the school year, 13 students from Washington Elementary School in Stockton, meet once a week at the 5.7-acre Boggs Tract Community Farm, where the children grow seedlings into vegetables in one small patch of land.
In America’s farm-to-fork capital, it’s easy to place attention on the fork side of the story – the amazing chefs and restaurants feeding us. Yet, there’s a complicated web of grassroots services, part of a larger food system, which covers everything including health, environment, economy, social justice and more. Nonprofits provide core services that keep this delicate system moving toward a better community. Comstock’s explores this side of Sacramento’s local food network.
Raley’s recently nabbed the coveted Retailer of the Year award from Wine Enthusiast, thanks to Director of Alcohol and Beverage Curtis Mann
The Sangre del Dragon project started in August 2016 when Sac High seniors Leo Lopez, Angel Roque, Benny Perez and Jordan Salvador were given an assignment to create a business plan for hot sauce.